Italian Cuisine
Lollipops ingredients:
- 1 package (19 oz) hot italian sausage
- 20 (12 inch) thick bamboo skewers
- Deep frying oil
Corn batter ingredients:
- 1 cup cornmeal
- 1 cup flour
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ cup sugar
- 4 tsp baking powder
- 1 large egg, lightly beaten
- 1 cup milk, preferably not skim
Remoulade dipping sauce ingredients:
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 1 tbsp lemon juice
- 1 tsp wine vinegar
- 2 tbsp pickle relish
- 2 tbsp capers, chopped
- 1 tsp dried tarragon
- ½ tsp ground black pepper
- ¼ tsp salt
- Dash of Tabasco sauce
- 1 cup canola oil
Sausages directions:
- Cook sausages according to package directions.
- Allow to cool slightly and cut each sausage into 4 pieces.
Corn batter directions:
- In a medium size bowl, mix all the ingredients for the
corn batter, starting with the dry ingredients and ending with the wet
ingredients.
- Heat the oil. It should be at least 2 to 3 inches deep to
fully submerge the lollipop.
- Once the oil is heated, (to medium heat or about 350°F)
place one sausage piece at the end of each skewer.
- Dip into the batter and coat the sausage completely.
- Carefully submerge the sausage into the hot oil while
holding the end of the stick, allow it to fry for about a minute until the
batter is a deep golden brown.
- Continue this process with all the sausages.
- Once the sausages are cooked, serve them with a remoulade
sauce.
Remoulade dipping sauce directions:
- Combine first 11 ingredients in a food processor and
process for 30 seconds.
- With the motor running slowly, add the oil through the
feed tube and process until thickened.
- Transfer the sauce to a bowl, cover and refrigerate for
at least one hour before serving alongside the sausage lollipops.